DOI: https://doi.org/10.9767/bcrec.20130

Development of a Novel Support Modification for Efficient Lipase Immobilization: Preparation, Characterization, and Application for Bio-flavor Production

1Department of Chemical Engineering, Politeknik Negeri Malang, Malang 65145, Indonesia

2Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember, Surabaya 60111, Indonesia

3Department of Agro-industrial Technology, Faculty of Agriculture, University of Muhammadiyah Jember, Jalan Karimata 49, 68124 Jember, Indonesia

Received: 18 Feb 2024; Revised: 9 Apr 2024; Accepted: 12 Apr 2024; Available online: 24 Apr 2024; Published: 30 Aug 2024.
Editor(s): Istadi Istadi
Open Access Copyright (c) 2024 by Authors, Published by BCREC Publishing Group
Creative Commons License This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
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Abstract

The low cost and excellent catalytic properties of lipase for industrial processes are highly desirable. A promising new approach involves the support modification of lipase and spacer arm, which enables the enhancement of lipase properties. This study investigates the immobilization of crude lipase from Mucor miehei onto a Polyurethane Foam (PUF) surface using various coating techniques. The PUF matrix was obtained through isocyanate and polyol reactions. Subsequently, the PUF was coated by adsorbing lipase and adding edible support material. The immobilized lipase was then utilized in the hydrolysis of coconut oil to produce fatty acids. Furthermore, the immobilized enzyme was employed in the esterification of fatty acids to produce bio-flavors. The results demonstrate that the attachment reaction using support material, namely lecithin, gelatin, MgCl2, and Polyethylene glycol 6000 (PEG), all of which are simple and edible, was able to enhance the stability and reusability of lipase. This immobilization technique increased triglyceride hydrolysis into FFA by 422%. The successful edible support modification of immobilized lipase from M. miehei on PUF, coupled with significantly enhanced enzyme stability and catalytic activity, offers a promising, environmentally friendly solution for diverse applications in the food industry. Copyright © 2024 by Authors, Published by BCREC Publishing Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

Keywords: Immobilization; Bioflavor; Mucor miehei lipase; Polyurethane foam; Support modification
Funding: The Ministry of Cultural Education, Research and Technology of Republic Indonesia under contract 257/E4.1/AK.04.PT/2021 and 7147/PL2.1/HK/2021

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Section: Original Research Articles
Language : EN
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